This recipe is from the Today’s Show Kitchen cookbook and Liz Weiss. This is a flavorful tex-mex style wrap. It was super easy. While sitting at the dinner table eating it, my boyfriend and I each took a bite and both said simultaneously said, “These are good!”

Ingredients

1 Tablespoon Canola oil
1 large orange bell pepper, diced
1 pound boneless skinless chicken breast, cut into bite-size pieces
½ to 1 teaspoon ground cumin
½ to 1 teaspoon chili powder (I used Chipotle Chili)
1 15 ½-ounce can pinto beans, drained and rinsed
1 cup frozen corn, thawed
1 cup pre-shredded reduced-fat cheddar cheese
¾ cup salsa
6-8 eight-inch flour tortillas
½ cup reduced fat sour cream, optional

Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the chicken, cumin, and chili powder and cook until the chicken is no longer pink, 4-5 minutes . Stir in the beans, corn (I forgot to defrost it worked anyway), cheese, and salsa and cook until the mixture is heated through and the cheese is melted, about 2 minutes. Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30-45 seconds. Assemble by placing the chicken mixture down the center of each tortilla. Wrap burrito-style and serve with sour cream if desired. Serves 6-8.

*For those who like their food hot and fiery, add extra chili powder or use a hot salsa. We used 1 teaspoon of each spice and medium salsa, and I think the heat factor was perfect.